Two (or more) meals in one
July 11, 2009
Or at least, on one grill.
I’m cooking for tonight, and for tomorrow, and for most likely several tomorrows after that.
On the grill (or already off the grill): burgers, pork tenderloin, barbecued bologna (which I got sidetracked and burnt, but that’s OK because I was really cooking it just to get it out of the fridge. And two or three pieces, which are all I want, are salvageable. I like it just before burnt.
On the stove are squash and onions, and purple hulled peas. I’m going to slice the kernels off the left-over corn on the cob from last weekend, mix it with some black beans, roasted red peppers if I have any left, and if not I may saute the half one I do have left, and douse it with a lime viniagrette with a tad of cumin and some pico de gallo seasoning.
The burgers and bologna are for tonight and for however long after tonight they last. The tenderloin and veggies are for tomorrow’s outing to Lake Greeson (their cabin, their boat, my dinner; good trade, in my book!). And they feed me PB&J on the float, to boot. Can’t beat it.
(Note, inserted tomorrow, which is today as I type: I left the bologna outside on the table by the grill while we were eating burgers, waiting for the tenderloin to get through, and a damn raccoon carried off every piece of it! I was so fascinated by watching him — big fat gentleman he was, too — that I just let him go. Damn stuff was burnt, anyway.)
The squashes are just a whole Vidalia (last of the crop; sob), sauteed, with a half-dozen young zucchini and young yellow crookneck. Olive oil and seasoned salt. One needs nothing else. Purple hulls with bacon grease and seasoned salt. The corn/black bean salad I’ve already described. Tomatos either with watermelon or just sliced with salt. Oh, damn, I near-bout forgot the roasted potatos; got to put those on. (oops….) Oh, well, they take little tending. Anyway, everything else is off the grill except the tenderloin, which was approaching 160 degrees, so he’ll come off shortly. And I’ll have dinner for a while.
Anyway. I’m tired. Don’t feel like writing. Pix later when everything’s off the grill.
TOMORROW (today as I write, but you get my drift): I have now roasted the potatos and made the salad. Squash and peas got cooked last night.
I varied my standard black-bean-and-corn salad recipe a bit, and I think I’m gonna like this one a lot. I cut the kernels off four ears of corn that had been roasted on the grill. Drained and rinsed a can of black beans. Sliced, seeded and diced two tomatos. Diced half a red bell pepper and two Anaheims, and sauteed them (just because I don’t like raw pepper; if you do, you could skip that step). Added about 1/8 tsp of cumin and 1/2 to 1 tsp of dried cilantro. Added the juice of one lime and a glug of olive oil. The corn had been salted before being roasted, so I only added a touch of salt after stirring and tasting. Good stuff!
The potatos are a mix of Yukon Golds and redskins, halved or quartered according to size, tossed with olive oil, seasoned salt and rosemary, and roasted at 400 for about 15-20 minutes or until they’re done.
And here, for good measure, are the peas and squash:
And with that, friends and neighbors, I am off to the lake. Y’all have a good Saturday, and tell y’mama ‘n ‘em I said hey.